Dairy Free And Keto Key Lime Pie

This Dairy Free & Keto Key Lime Pie is easy to make, extra creamy, and has a graham cracker style crust with the perfect sweet/tart ratio! Key limes are a bit smaller and pack more of a punch than regular limes and are the star ingredient. However, key limes can be harder to find so this recipe will work with any limes you can find! 

Easy Key Lime Pie Steps

Start by making the crust:

Add the almond flour to a medium-sized skillet and toast until it becomes fragrant and lightly browned, around 3 to 5 minutes. This step is optional, but really enhances the graham cracker taste so I highly recommend it!

Then, whisk together some almond flour, cinnamon, powdered sweetener, and salt in a large bowl and melt 1/4 cup of  butter (can use non-dairy).

Stir the melted butter into the dry ingredients and press into a lightly greased pie pan. Place in the freezer while we make the filling.

For the filling:

Whisk together freshly squeezed lime juice, lime zest, powdered sweetener, and coconut cream – starting with the lowest amount of lime juice and sweetener. Limes can vary a lot in taste, so taste the filling and add more lime juice and sweetener as needed. For the sweetener, I use Powdered Swerve or Powdered Lakanto sweetener. You can pretty much use any sweetener you prefer though – just make sure it powdered! For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly effect the color and give it a slight caramel taste but will work. 

Once you have the tartness and sweetener how you like, whisk in the eggs and egg yolk then mix well. Pull the crust out of the freezer and pour in the filling.

Bake at 350 degrees for 20 to 25 minutes, or until the center is set. Allow to cool to room temperature, then place in the refrigerator to finish setting up. This will take approximately an hour.

Serve with Dairy Free Coconut Whipped Cream and Enjoy!!

Tips For The Perfect Keto Pie

• While you don’t have to toast the almond flour, I highly recommend it! It greatly enhances the graham cracker taste.
• Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time. 
• Be sure to whisk the eggs and egg yolk into the batter really well. This will ensure the pie cooks evenly.
• The crust mixture will be crumbly, this is normal. If it’s too crumbly to stick together in the pie dish, however, add another Tablespoon or two of melted butter.
• For non-dairy, feel free to use non-dairy butter.
• If the coconut cream is too hard to stir, place in a small bowl and heat in 10 second increments until it’s soft enough to stir into batter. 
• Please, please use fresh limes and not the reconstituted stuff, it’s just not the same! 

Love citrus? You might also like my Lemon Poppyseed Keto Energy Bites, Paleo Lemon Bars, or this Keto Instant Pot Key Lime Cheesecake from Beauty And The Foodie

Dairy Free And Keto Key Lime Pie

This Dairy Free & Keto Key Lime Pie with a simple graham cracker style crust is a dessert favorite! It's extra creamy and perfectly sweetened with the right amount of tart.

5 from 2 votes

Print Rate

Course: dairy free, Dessert, gluten free, Grain Free, keto, paleo, Soy Free

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Cooling Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 8 Large Slices

Calories: 320kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

Graham Cracker Style Crust:

• 2 Cups Blanched Almond Flour finely ground
• 1 tsp. Ground Cinnamon
• 1/4 tsp. Sea Salt
• 1/3 Cup Powdered Swerve Sweetener or powdered sweetener of choice, can add up to 1/2 cup if desired
• 1/4 Cup Butter (can use non-dairy) melted

Key Lime Pie Filling:

• 1/3 - 1/2 Cup Fresh Lime Juice
• 1 Tbsp Lime Zest about 2 limes
• 1/3 - 1/2 Cup Powdered Swerve Sweetener or powdered sweetener of choice
• 1/2 Cup Coconut Cream*
• 5 Large Eggs
• 1 Large Egg Yolk
• 1/2 tsp. Pure Vanilla
• Coconut Whipped Cream for serving

Instructions

Graham Cracker Style Crust:

• Preheat oven to 350 degrees.
• Place the almond flour in a medium-sized skillet and toast until fragrant and very lightly browned, 3 to 5 minutes.
• Whisk together the toasted almond flour, cinnamon, sea salt, and powdered sweetener in mixing bowl. Add the melted butter and mix until combined.
• Press the crust into a lightly greased 8 or 9 inch pie pan and place in the freezer while you make the filling. 

Key Lime Pie Filling:

• In a large mixing bowl, combine the lime zest, coconut cream, and the lower amounts of fresh lime juice and powdered sweetener. Taste and add more lime juice and sweetener as needed.
• Whisk in the eggs, egg yolk, and pure vanilla. Mix well.
• Remove crust from the freezer and pour in the filling. Bake for 20 to 25 minutes, or until the center is set.
• Cool for around 30 minutes, then transfer to refrigerator to finish setting up. This takes approximately 1 hour.
• Serve with coconut whipped cream.

Notes

Nutrition facts are calculated using 1/3 cup lime juice and 1/3 cup powdered swerve sweetener.

*For coconut cream, place full-fat canned coconut milk in the refrigerator and scoop out coagulated cream.

Calories: 320kcal | Carbohydrates: 22g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 170mg | Sodium: 162mg | Potassium: 97mg | Fiber: 18g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 5.6mg | Calcium: 32mg | Iron: 2.2mg

Nutritional information is approximate and may vary.

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